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The roasting oven
The roasting oven is indirectly heated by two elements,
one in the base of the oven and the other in the roof.
These elements heat the air and the cast iron within to
provide cooking results consistent with the classic AGA
heat-storage cooker, with the exibility of being able to
turn it to change the cooking temperature.
The roasting oven can be used for ‘grilling’ at the top and
‘shallow frying’ on the oven oor, see “Cooking on your
AGA eR7” page 20.
When cooking on the oor of the roasting oven for long
periods of time (more than 30 minutes), place the oor
grid on the oor of the oven before putting the food into
the oven, this lifts the food away from the base element
to ensure best cooking results are achieved.
A note when cooking on the oor of the roasting
oven……
• Please leave 1 hour before cooking directly on
the floor of the oven, this is to ensure maximum
temperature stabilisation of the base element.
• You can cook directly on the floor of the roasting
oven for short periods of time e.g. pizza, quiche, or
foods that take 30 minutes or less.
NOTE: The roasting oven perforated bae should be
positioned in the top of the roasting oven in order to
optimise cooking performance. It must be in place at
all times, while the cooker is in operation, including
when grilling. (See diagram for tment of roasting oven
perforated bae).
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